Salted eggs are a food made by preserving eggs in a salt solution or a mixture of salt and other ingredients such as tea, spices or whiting. Salted eggs are a popular food in several Asian and European countries. Here is some information about processed salted eggs:

Manufacturing Process: Salted eggs are made by soaking the eggs in a salt solution for a certain period of time. Soaking time may vary depending on the type of salted egg desired. Once soaking is complete, the eggs are usually washed and then dried.

Types of Salted Eggs: There are several different types of salted eggs, depending on the ingredients used in the soaking process and local culinary culture. Some well-known types of salted eggs include:

Raw Salted Eggs: Eggs are soaked in a mixture of salt and whiting, then stored in a closed container for a certain period of time. These eggs are usually used as an ingredient in certain dishes.
Cooked Salted Eggs: Eggs soaked in a mixture of salt and other ingredients such as tea, leaves, or spices. They are then processed by harping or preserved in the mixture until cooked. Cooked salted eggs can be served as a main dish or as a snack.
Use: Salted eggs are often used as an ingredient in dishes such as fried rice, noodles or porridge. They can also be thinly sliced ​​and used as a garnish or accompaniment to certain dishes.

Taste and Texture: Salted eggs have a savory and slightly salty taste. They also have a different texture than regular eggs, with the yolk being denser and the white perhaps being somewhat firmer.

Nutritional Value: Salted eggs contain protein, vitamins and minerals such as calcium. However, due to the high salt content, excessive consumption should be avoided to maintain health.